This very first recipe is one of my favorites! The pictures don’t do it justice (damn that cooking at night!)
Warm. Chocolatey. Gooey.
Seriously, you can’t go wrong with a combo like that! I found this recipe on an amazing site Peas and Thank You. One of the first food blogs I ever stumbled upon, and what a life changer it was! Now, I am by no means a vegan. In fact, I love steak. And butter. And cheese.
I’m drooling already.
Anyhoo, here’s my adaptation of this recipe. I love the fact that, because there are no eggs in it, I can guiltlessly eat as much cake batter as I want. And the applesauce makes me feel like this might actually be good for me.
Chocolate Lava Cake (makes approx 4 ramekin cakes)
1/2 cup unsweetened applesauce
1/2 cup pure maple syrup
1 t. vanilla extract
1 cup chocolate chips +1-4 T (for the ooey gooey centers)
1/2 cup flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
powdered sugar or fresh fruit for garnish (if desired)
Mix your applesauce, syrup, vanilla, and 1 cup of chocolate chips in a bowl or saucepan. Heat it up, either over the stove, or by microwaving the bowl in 30 second intervals, stirring in between until the chocolate is completely melted. I opted for the microwave….ever a slave to convenience!
Add in your dry ingredients and mix until well blended. Butter or use cooking spray to grease 4 ramekins or custard cups (or more depending on their size.) Fill each ramekin about 3/4 of the way. Don’t overfill! This leads to a hot mess. Literally.
Now poke the remaining chocolate chips into the center of each ramekin. Mine are oblong, so I ended up putting about a tablespoon into each. You can use more or less depending on the severity of your chocolate addiction. Mine is obviously pretty far gone. I think I need an intervention. The chocolate chips don’t need to be completely covered, the cake will fluff up around it as it bakes.
Bake for 10-12 minutes.
Hope you enjoy as much as I do!
Source: adapted from Peas and Thank You